Magical Wings: Dub Shack BBQ Presents Mango Party Wings

As I try to do my part in the Make Barbecue Cheap Again movement, this recipe takes us to another meat that I should've shared a recipe of by now: barbecue wings. Whether or not you happen to be a drum or flat person (I really have no preference), barbecue wings can be taken in so many ways. With the Super Bowl coming up (it's the same day as Little Miss Sunshine's seventh birthday), having plenty of wings to go around for the Big Game is going to be critical - and I hope you planned ahead. With the strange shortages, finding party wings at this hour might be a little tenuous but possible. 

(Hint: I bought two bags - one at the Value Foods nearest our house, and the other at Sam's Club)

INGREDIENTS

Party wings, 5 lbs. (You might need more for a larger group)

Mango Magic barbecue rub

Dub Shack BBQ's Dang! Oh, Mango barbecue sauce

*As always, this can be made in your own touch and flavor profile. Next time, I may go cherry with the birds. 

STEP ONE. Using a wire rack, position all of the chicken wings that you think your party are going to eat and let them air dry overnight in the refrigerator. To aid the crispiness of those wings, you may add a bit of cornstarch before putting them to bed. One thing that absolutely does NOT need to happen is to let raw chicken sit outside with no regard because salmonella is a very real thing. 

STEP TWO. Light your grill in that two-zone fire we like so much. Since I haven't bought the compartment parts for my Weber Kettle yet, I used a split of pecan wood with charcoals on one side and the empty space to place the wings. In the meantime, season the wings with Mango Magic on both sides allowing them to sweat it out for a spell. Once the temperature gets to 350, place those guys on the cooler side of the grill and let them work their magic.

 

STEP THREE. You don't have to stand over wings but be certain to check them for color after fifteen minutes with the Thermapen, and turn over for even color on both sides. Chicken is ready at 165 degrees but with this cut, they can go to 175 or 180 without any issue. 

STEP FOUR. This is optional due to the fact I like a crunchy wing combined it with the love of the craft, get a cast iron skillet out to pour about 1/3" of peanut or vegetable oil into the pot. Of course, the use of a deep fryer is way easier; set it up for 350 degrees. Since the wings are already at a healthy cooking temperature, this is only a flash fry to maintain the smoke and lock in flavors from the mango rub. Fry away for two or three minutes on both sides and remove to a cooler locale, and repeat until all of the wings are done. Although some people like a dry wing, I chose to make the fried mango wings wet with my own Dang! Oh, Mango sauce. 

Dry wings before Dang! Oh, Mango was drizzled over each flapper

The same wings, wet. What do you think?

STEP FIVE. If you so desire, center your dipping bowl in the midst of those wings. I think these guys are good enough on their own with the rub and sauce but feel free to make it your own. Grab one for a taste and enjoy!

I've been smoking meat for this long and Tuesday is the first time I thought about writing down my methods for wings. I cannot believe it, but...it is what it is. This hopefully rectifies a deficiency from the barbecue side of AD&AD and as party wings can be made in any way, shape, form, and fashion, make them your own and thanks for not only reading this post but also supporting the movement by evangelizing the party in your mouth Dub Shack BBQ aspires to be. Of course, tell everyone that every day is a GREAT day for Dub Shack BBQ! Be blessed, be safe, and be good to each other.